In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the chopped yellow onions and leeks, stirring frequently until they are softened and translucent, approximately 3-5 minutes.

Next, add the chopped brown mushrooms and garlic to the pot, stirring to combine. Cook for about 5 minutes, or until the mushrooms release their moisture and turn a golden brown. Season with a teaspoon of salt and a pinch of black pepper.

Stir in the cubed potatoes, ensuring they are well mixed with the mushroom and onion mixture. Pour in 5 cups of veggie broth and half a cup of dry white wine, if using. Bring the mixture to a simmer, then cover the pot. Cook for 15-20 minutes until the potatoes are tender.

Remove the pot from the heat and stir in the grated Parmesan cheese and heavy cream until fully melted.

Allow the soup to cool slightly, then use a stick blender to blend the mixture until you reach your desired consistency.

Pour the hot soup into bowls and garnish with an extra sprinkle of Parmesan cheese, a drizzle of olive oil, and a few fresh herbs.